CHUNKY CHICKEN BREAST RECIPES RECIPES
CHUNKY TOMATO POTATO SOUP RECIPE | ALLRECIPES
Creamy soup filled with chunky vegetables.
Provided by Kitchen Kitty
Categories Vegetable Soup
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 8 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 158.4 calories, CarbohydrateContent 26.2 g, CholesterolContent 12.5 mg, FatContent 4.4 g, FiberContent 4.1 g, ProteinContent 5 g, SaturatedFatContent 2.7 g, SodiumContent 190.5 mg, SugarContent 7.8 g
MEXICAN CHICKEN RECIPES - BBC GOOD FOOD
Make a Mexican-inspired supper with our easy chicken recipes. Try family-friendly enchiladas, sharing fajitas with all the trimmings or a warming stew.
Provided by Good Food team
Number Of Ingredients 1
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From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 501 calories per serving
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 501 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and quarter the onions and place in a large roasting tray. Prick and add the whole chillies. Halve the unpeeled garlic bulb across the middle and add to the tray with the harissa, paprika, a pinch of sea salt and black pepper, 2 tablespoons of red wine vinegar and 1 tablespoon of olive oil.
- Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat. Add to the tray and toss well, rubbing all that flavour into the bird.
- Place the chicken, breast side up, directly on the top bars of the oven with the tray of onions beneath it. Roast for 1 hour, or until the chicken is golden and cooked through.
- Scrub the potatoes, chop lengthways into chunky wedges, toss with 1 tablespoon of oil and a pinch of seasoning, then arrange in a single layer on your largest roasting tray and place in the oven below the onions.
- After 30 minutes, remove the onion tray from the oven, basting the chicken with any juices from the tray. Shake the wedges and move up to sit under the chicken for the remaining 30 minutes.
- For the sauce, halve and deseed the chillies, squeeze half the soft garlic flesh out of the skins, then blitz both in a blender with the onions and all the tasty juices from the tray, half the mint leaves and 1 tablespoon of red wine vinegar until smooth, adding a good splash of water, if needed, then season to perfection.
- Serve the chicken with the wedges and peri peri sauce, scattered with the rest of the mint leaves and roasted garlic.
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MEXICAN CHICKEN RECIPES - BBC GOOD FOOD
Make a Mexican-inspired supper with our easy chicken recipes. Try family-friendly enchiladas, sharing fajitas with all the trimmings or a warming stew.
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Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 501 calories per serving
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 501 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and quarter the onions and place in a large roasting tray. Prick and add the whole chillies. Halve the unpeeled garlic bulb across the middle and add to the tray with the harissa, paprika, a pinch of sea salt and black pepper, 2 tablespoons of red wine vinegar and 1 tablespoon of olive oil.
- Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat. Add to the tray and toss well, rubbing all that flavour into the bird.
- Place the chicken, breast side up, directly on the top bars of the oven with the tray of onions beneath it. Roast for 1 hour, or until the chicken is golden and cooked through.
- Scrub the potatoes, chop lengthways into chunky wedges, toss with 1 tablespoon of oil and a pinch of seasoning, then arrange in a single layer on your largest roasting tray and place in the oven below the onions.
- After 30 minutes, remove the onion tray from the oven, basting the chicken with any juices from the tray. Shake the wedges and move up to sit under the chicken for the remaining 30 minutes.
- For the sauce, halve and deseed the chillies, squeeze half the soft garlic flesh out of the skins, then blitz both in a blender with the onions and all the tasty juices from the tray, half the mint leaves and 1 tablespoon of red wine vinegar until smooth, adding a good splash of water, if needed, then season to perfection.
- Serve the chicken with the wedges and peri peri sauce, scattered with the rest of the mint leaves and roasted garlic.
See details
MEXICAN CHICKEN RECIPES - BBC GOOD FOOD
Make a Mexican-inspired supper with our easy chicken recipes. Try family-friendly enchiladas, sharing fajitas with all the trimmings or a warming stew.
From bbcgoodfood.com
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See details
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Make one of our healthy, low-calorie chicken dishes. From casseroles and curries to wraps, you won't believe these tasty meals are under 500 calories.
From bbcgoodfood.com
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MY EASY PERI PERI CHICKEN | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 501 calories per serving
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 501 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and quarter the onions and place in a large roasting tray. Prick and add the whole chillies. Halve the unpeeled garlic bulb across the middle and add to the tray with the harissa, paprika, a pinch of sea salt and black pepper, 2 tablespoons of red wine vinegar and 1 tablespoon of olive oil.
- Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat. Add to the tray and toss well, rubbing all that flavour into the bird.
- Place the chicken, breast side up, directly on the top bars of the oven with the tray of onions beneath it. Roast for 1 hour, or until the chicken is golden and cooked through.
- Scrub the potatoes, chop lengthways into chunky wedges, toss with 1 tablespoon of oil and a pinch of seasoning, then arrange in a single layer on your largest roasting tray and place in the oven below the onions.
- After 30 minutes, remove the onion tray from the oven, basting the chicken with any juices from the tray. Shake the wedges and move up to sit under the chicken for the remaining 30 minutes.
- For the sauce, halve and deseed the chillies, squeeze half the soft garlic flesh out of the skins, then blitz both in a blender with the onions and all the tasty juices from the tray, half the mint leaves and 1 tablespoon of red wine vinegar until smooth, adding a good splash of water, if needed, then season to perfection.
- Serve the chicken with the wedges and peri peri sauce, scattered with the rest of the mint leaves and roasted garlic.
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